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In today’s recipe, I’m sharing a super yummy side dish recipe with white Channa. This Chana gravy can be prepared by many methods. But in this recipe, I have shared the method I make for Bhatura and pooris. This recipe taste as in restaurants.
The process is so simple yet the taste will be so good. You may use Black Channa too. But in restaurants, Chole masala is usually prepared with white Channa that is Kabuli Channa. I made this recipe for Bhatura. I have already posted the Bhatura recipe in my blog. The link for Bhatura is here Bhatura recipe | Chola Poori recipe | Breakfast recipe
Let’s see the Chole Masala recipe in detail.
Dhaba Style Channa gravy | Channa masala | Restaurant style Chole masala
This Chana gravy can be prepared by many methods. But in this recipe, I have shared the method I make for Bhatura and pooris. This recipe taste as in restaurants.
Servings: 5 servings
Ingredients
- 1 cup White Channa / Kabuli Channa (soaked and pressure cooked)
- 2 tbsp Oil
- 2 nos. Onions
- 2 nos. Tomatoes
- 1 tbsp Ginger garlic paste
- 1/4 tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tsp Coriander powder
- 1 tsp Cumin seeds powder
- 1/2 tsp Garam masala
- Salt required
- 1 tsp Chole masala (store bought) optional
- 2 cups Water
- handful Coriander leaves
Instructions
- In a pan, add oil and saute onions.
- Saute tomatoes.
- Add ginger garlic paste.
- Add all the spice powders.
- Cook them adding little water till raw smell leaves.
- Once it is cooled, grind them to fine paste. Add them to the same pan adding some oil.
- Add the chole masala powder. This is completely optional.
- Add cooked channa along with the water and salt.
- Cook till it thickens slightly. Garnish with coriander leaves.
Notes
- Soak and cook the white Channa for 5-6 whistles.
- Adding channa masala gives the original flavor to the recipe.
- You can smash few cooked channa and add it to the gravy. This gives good texture to the gravy.
